Pasta Aglio Olio with Soy Sauce

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Pasta Aglio Olio goes to Japan in this classic dish with a twist. 

Ingredients:

• 1 (1-pound) package DeLallo Linguine
• 5 cloves garlic, smashe
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 1 teaspoon dried red chili pepper
• 6 tablespoons soy sauce, 1 tablespoon per serving

Directions:

Bring a large pot of water to a boil. Add salt and then the spaghetti to the boiling water. Cook for al dente texture. Drain, reserving 1 cup of the pasta water.

Heat oil in a large saucepan on medium-high. Once the oil becomes hot, add the garlic. Cook for about 1 minute, just before the garlic browns, then add chili pepper. Add the reserved pasta water. Remove large cloves of garlic.

Add cooked pasta to the oil and toss to coat well.

Serve in bowls, and drizzle with soy sauce.

Note: The secret of this recipe is to avoid browning the garlic and being careful not to overcook the spaghetti. Be generous with the chili, if you like spicy. Normally, no grated cheese is needed.

Serves 6 Send to friend Printer-friendly version